CN1142715C - Gas-incorporated chocolate and its production - Google Patents
Gas-incorporated chocolate and its production Download PDFInfo
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- CN1142715C CN1142715C CNB008018421A CN00801842A CN1142715C CN 1142715 C CN1142715 C CN 1142715C CN B008018421 A CNB008018421 A CN B008018421A CN 00801842 A CN00801842 A CN 00801842A CN 1142715 C CN1142715 C CN 1142715C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
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- Confectionery (AREA)
Abstract
There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said chocolate material being subjected to tempering with a seed agent. Its production is also disclosed. The gas-incorporated chocolate has light mouthfeel without an oily taste and can be produced with a simple apparatus.
Description
Invention field
The present invention relates to gas-incorporated chocolate, the present invention relates to the chocolate of admixture air specifically, as the chocolate ＂ of so-called ＂ air or the ＂ chocolate ＂ that bubbles, with and production method.More specifically say, need the present invention relates to the gas-incorporated chocolate of mediation type, it can be produced such as the simple device of vertical mixer by using, and the invention still further relates to its production method.
Background of invention
Recently, for the flat taste mouthfeel is provided to chocolate, sell on the market have a lot of with such as other confectionery that bake confectionery such as the combined chocolate product of biscuit.In addition, in the chocolate ＂ of so-called ＂ air or ＂ bubbled chocolate ＂, its chocolate raw material itself contained bubble (micropore), so that reduce its proportion, makes chocolate reach the flat taste mouthfeel.
For by making chocolate have the flat taste mouthfeel for chocolate admixture bubble, people have proposed a lot of methods.For example, chocolate raw material is stirred,, then hold it under the low pressure to reduce the proportion (JP-A 63-202341) of chocolate raw material so that make the air that mixes in the chocolate to a certain degree; Perhaps under pressurized conditions, gas is mixed in the chocolate raw material, then be decompressed to atmospheric pressure, to reduce the proportion (JP-A 63-49040) of chocolate raw material.In addition, mix with chocolate raw material to reduce its proportion (JP-A 63-28355) beating the shortening that bubbles; Perhaps will contain fat a certain amount of or the more amount triglyceride is formulated in the chocolate raw material, so that beating the bubble that forms is stablized by the crystallization of fat, to reduce the proportion of chocolate raw material, wherein the fatty acid residue constituent of said triglyceride has 58 or more carbon atom (JP-A3-201946) altogether.
By chocolate being had in the conventional method of flat taste mouthfeel for chocolate raw material admixture bubble, the method for admixture bubble can sufficiently reduce the proportion of chocolate raw material under low pressure or pressurized conditions said.Yet these methods need main facilities and are not suitable for the simple production of gas-incorporated chocolate.
When by chocolate raw material and the shortening that beat to bubble being mixed when producing gas-incorporated chocolate, a large amount of shortenings must to be used so that sufficiently stir proportion.Yet, the chocolate fat content problem of higher that becomes can appear.In addition, only form by beating shortening owing to bubble, formed bubble is covered by fat and with after chocolate raw material mixes, the taste of the gained chocolate oiliness more that will become.
When stablizing the formed bubble of whipping foaming by the fat crystallization of above-mentioned chocolate raw material itself, the crystallization of chocolate raw material and curing continue in time after beating, thereby are difficult to keep such as chocolate physical properties such as mobilities.And, for obtaining the good and constant quality of final products, just need very high technology to set up a series of equipment and working condition.
On the other hand, known when using the polyglyceryl fatty acid ester of medium HLB, can beat under about 30-40 ℃ bubbles forms stable bubble, and does not need the fat crystallization of chocolate raw material, and this technology can be used for the covering with paint material of frozen confection and cake.Yet this technology need can not apply to the chocolate of mediation type.
In addition, except that above-mentioned use contains method a certain amount of or the more fat of volume triglyceride (wherein the composition fatty acid residue of triglyceride have altogether 58 or more carbon atom), also proposed 1,3-two mountain Yu bases-2-oleoyl glycerine (BOB, total carbon atom of fatty acid residue constituent is 62) are used for being in harmonious proportion chocolate.Yet even add stable crystal to chocolate raw material, its proportion also can't fully be reduced.
Goal of the invention
The purpose of this invention is to provide the gas-incorporated chocolate that needs the mediation type, it has light mouthfeel and does not have the oiliness taste.
Another object of the present invention provides the method for producing gas-incorporated chocolate without particular device.
According to following description, these and other objects of the present invention will become apparent for a person skilled in the art.
Summary of the invention
Through deep research, the present inventor does not successfully adopt particular device and produces the gas-incorporated chocolate that needs the mediation type.
That is to say, the invention provides gas-incorporated chocolate, this chocolate chocolate raw material need be in harmonious proportion and contain polyglyceryl fatty acid ester and lecithin, with the crystal seed seeding agent said chocolate raw material is carried out reconciliation process.
In addition, the invention provides the production method of gas-incorporated chocolate, wherein chocolate raw material need be in harmonious proportion and contain polyglyceryl fatty acid ester and lecithin, said method comprises that the total fat mass with chocolate is adjusted to 30-50wt%, and chocolate raw material is carried out reconciliation process with the crystal seed seeding agent, stir chocolate raw material simultaneously, so that gas by admixture therein, makes proportion reach 0.5-1.0.
Detailed Description Of The Invention
Among the present invention, the gas that is spiked in the chocolate raw material can be any gas that is used for making the edible materials foaming, and said gas is air under the normal condition.
Here said term ＂ chocolate raw material ＂ is meant the intermediate product of desiring to be blended in chocolate process, as liquid chocolate.
Among the present invention, chocolate itself is not subjected to concrete restriction, as long as chocolate raw material needs to be in harmonious proportion (chocolate that needs the mediation type) and bubble is impregnated in wherein.Chocolate comprises sweet chocolate and milk chocolate.In addition, chocolate also comprises white chocolate (chocolate that does not conform to cocoa nib).
The fat constituent that needs mediation type chocolate of the present invention is mainly formed by being selected from cocoa butter and the cocoa butter substitute one or more, wherein said cocoa butter substitute can at random replace cocoa butter from its physical property, as a rule it is 1, the 2-oleic acid triglyceride that 3-is saturated, the fatty acid residue constituent of its 1-position and 3-position are that saturated fatty acid residue and the fatty acid residue on the 2-position is the oleic acid residue.Preferably, the total lipid content of chocolate of the present invention is 30-50wt%, more preferably 40-45wt%.When total lipid content is lower than said scope, will be difficult to enough reduce proportion.On the other hand, when total lipid content was higher than said scope, the chocolate taste of gained chocolate was with the deficiency and the relative oiliness that becomes, although proportion is fully reduced.
The polyglyceryl fatty acid ester that uses among the present invention preferably has the degree of polymerization of 2-4 glycerol molecule, and HLB is 8-10.The example of aliphatic acid comprises aliphatic acid or its mixture of 12-22 carbon atom.Lecithin can be lecithin commonly used in the Chocolate Production.Preferably, the use amount of polyglyceryl fatty acid ester is counted 0.2-5wt% with the gross weight of chocolate, more preferably 0.5-3wt%.The use amount of lecithin is preferably 0.1-3wt% in the gross weight of chocolate, more preferably 0.2-2wt%.When the amount of these emulsifying agents is lower than said scope, chocolate proportion can not reduce fully.On the other hand, when the amount of these emulsifying agents was higher than said scope, the chocolate easy variation of taste was although proportion is reduced.
When chocolate of the present invention contains when having an appointment 20wt% or more milk solid contents, will be difficult to reduce proportion sometimes.At this moment, preferably except that mentioned emulsifier, to the ricinoleate ester or the sucrose fatty ester of chocolate raw material interpolation, sufficiently to reduce proportion in the polyglycereol condensation of chocolate raw material 0.05-3wt%.Preferably, the HLB of sucrose-fatty is 1-3, and the example of aliphatic acid comprises aliphatic acid or its mixture of 12-22 carbon atom.
The used crystal seed seeding agent of the present invention is the stable crystal (β crystal) of cocoa butter or mainly by 1,3-distearyl-2-oleoyl glycerine (SOS) or 1, the symmetrical triglyceride that 3-two mountain Yu bases (dibehenyl)-2-oleoyl glycerine (BOB) is formed.If necessary, the crystal seed seeding agent can be the commercially available prod that makes in the decentralized medium such as the chocolate batching by stable crystal is dispersed in, and wherein said chocolate batching for example is noncrystalline fat, carbohydrate etc.When symmetrical triglyceride mainly by 1, when 3-distearyl-2-oleoyl glycerine (SOS) was formed, the use amount of preferred crystal seed seeding agent was counted 0.005-10wt% with the weight of chocolate raw material.If the amount of crystal seed seeding agent is lower than this scope, then do not reach the advantageous effects of desired interpolation crystal seed seeding agent.On the other hand, if the amount of crystal seed seeding agent surpasses this scope, the expection advantageous effects can not improve.When symmetrical triglyceride mainly by 1, when 3-two mountain Yu bases-2-oleoyl glycerine (BOB) were formed, the use amount of preferred crystal seed seeding agent was counted 0.2-7wt% with the weight of chocolate raw material, preferred 0.5-2wt%.If the amount of crystal seed seeding agent is lower than this scope, then do not reach the advantageous effects of desired interpolation crystal seed seeding agent.On the other hand, if the amount of crystal seed seeding agent surpasses this scope, it is poor that then the crystal seed seeding agent will cause the melting in mouth.
Batching of other preparation usefulness is not done concrete restriction, unless specific description is arranged, and can use used batching commonly used in producing need mediation type chocolate.
Preferably, the proportion of gas-incorporated chocolate of the present invention is 0.5-1.0, more preferably 0.7-0.9.When proportion was lower than 0.5, chocolate mobility will be lost, and was very light although mouthfeel becomes because contain too many bubble in the chocolate raw material, caused poor in processability thereafter.On the other hand, when proportion greater than 1.0 the time, can not bring light mouthfeel to chocolate, and the mouthfeel of gained chocolate and conventional chocolate are as broad as long.
Among the present invention, the mensuration of proportion is as follows.Pack into gas-incorporated chocolate in the container and content is weighed.The water displacement installs to the gas-incorporated chocolate in the container and weighs then.With the weight of content weight, calculated specific gravity divided by water.
Gas-incorporated chocolate production method of the present invention is characterised in that the total lipid content with chocolate is adjusted to 30-50wt%, and chocolate raw material is handled with the crystal seed seeding agent, stir chocolate raw material simultaneously, so that gas by admixture therein, makes proportion reach 0.5-1.0.
Mediation can be carried out according to usual manner.
Term ＂ stirs ＂ and comprises stirring, mixes or beat.Stirring can be finished by widely used vertical mixer in the use manufacture of confectionery products.The assembling stirring vane is as stirring bubble device, whipper etc. on vertical mixer.
Other production stage can be finished according to the chocolate processing technology of routine.
Following embodiment and comparative example will make further illustrated in greater detail to the present invention, limit the scope of the present invention but should not be construed as.In embodiment and comparative example, all percentage and umber are all by weight.
Embodiment 1
Will be by fraction (iodine number (IV): 45 in the middle of cocoa mass (32.3 parts), sugar (38.1 parts), cocoa butter (9.6 parts), the palm, 14.6 part), (HLB 8 for lecithin (0.9 part) and two monostearins, 0.9 part, ＂ Poem DS-100A ＂, that Riken Vitamin K.K. manufacturing) forms melts fully with sweet chocolate, and is adjusted to 30-36 ℃.Add (3.6 parts of crystal seed seeding agents to this chocolate, the stable crystal content of BOB: 30%, ＂ Bobstar ＂, Fuji Oil Co., Ltd makes), and by carry out the high speed stirring with the Kenwood mixer that is equipped with whipper mixture is bubbled, obtain required gas-incorporated chocolate.Its proportion is 0.75 after measured.
Embodiment 2
Will be by fraction (IV:45 in the middle of cocoa mass (32.3 parts), sugar (41.5 parts), cocoa butter (9.6 parts), the palm, 14.6 part), (HLB 8 for lecithin (0.9 part) and two monostearins, 0.9 part, ＂ Poem DS-100A ＂, that Riken Vitamin K.K. manufacturing) forms melts fully with sweet chocolate, and is adjusted to 30-33 ℃.Add (0.2 part of crystal seed seeding agent to this chocolate, the stable crystal content of SOS: 13%, ＂ Chocoseed ＂, Fuji Oil Co., Ltd makes), and according to embodiment 1 described same way as mixture is beaten foaming, obtain required gas-incorporated chocolate.Its proportion is 0.77 after measured.
Embodiment 3
Will be by fraction (IV:45 in the middle of cocoa mass (11.7 parts), whole milk powder (17.7 parts), sugar (35.4 parts), cocoa butter (15.2 parts), the palm, 14.6 part), (HLB 8 for lecithin (0.9 part) and two monostearins, 0.9 part, ＂ Poem DS-100A ＂, Riken Vitamin K.K. manufacturing) milk chocolate of forming melts fully, and is adjusted to 30-36 ℃.Add crystal seed seeding agent (3.6 parts, ＂ Bobstar ＂, the manufacturing of Fuji Oil Co., Ltd) to this chocolate, and mixture is bubbled, obtain required gas-incorporated chocolate by carry out the high speed stirring with the Kenwood mixer that is equipped with whipper.Its proportion is 0.83 after measured.
Embodiment 4
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use triglycerin monostearate (Taiyo Kagaku K.K. makes for 10,0.9 parts of HLB, ＂ Sunsoft A-181C ＂) to replace two monostearins.Its proportion is 0.91 after measured.
Embodiment 5
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use triglycerin monostearate (Taiyo Kagaku K.K. makes for 10,0.9 parts of HLB, ＂ Sunsoft A-171C ＂) to replace two monostearins.Its proportion is 0.90 after measured.
Embodiment 6
Will be by fraction (IV:45 in the middle of cocoa mass (11.7 parts), whole milk powder (17.7 parts), sugar (34.5 parts), cocoa butter (15.2 parts), the palm, 14.6 part), (HLB 8 for lecithin (0.9 part) and two monostearins, 0.9 part, ＂ Poem DS-100A ＂, Riken Vitamin K.K. manufacturing) milk chocolate of forming melts fully, and is adjusted to 30-36 ℃.Add crystal seed seeding agent (3.6 parts, ＂ Bobstar ＂, the manufacturing of Fuji Oil Co., Ltd) to this chocolate, and mixture is beaten foaming, obtain required gas-incorporated chocolate according to embodiment 1 described same way as.Its proportion is 0.78 after measured.
Embodiment 7
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use triglycerin mono-myristate (Riken Vitamin K.K. makes for 10,0.9 parts of HLB, ＂ Poem DM-100 ＂) to replace two monostearins.Its proportion is 0.93 after measured.
Embodiment 8
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use four monostearins (Sakamaoto Yakuhin Kygyo KagakuK.K. makes for 8,0.9 parts of HLB, ＂ SYGlystar ＂) to replace two monostearins.Its proportion is 0.94 after measured.
Embodiment 9
Will be by fraction (IV:45 in the middle of whole milk powder (22.4 parts), sugar (35.2 parts), cocoa butter (22.4 parts), the palm, 14.7 part), (HLB 8 for lecithin (0.8 part) and two monostearins, 0.9 part, ＂ Poem DS-100A ＂, Riken Vitamin K.K. manufacturing) white chocolate of forming melts fully, and is adjusted to 30-36 ℃.Add crystal seed seeding agent (3.6 parts, ＂ Bobstar ＂, the manufacturing of Fuji Oi1 Co., Ltd) to this chocolate, and mixture is bubbled, obtain required gas-incorporated chocolate by carry out the high speed stirring with the Kenwood mixer that is equipped with whipper.Its proportion is 0.9 after measured.
Embodiment 10
With (0.2 part of the ricinoleate ester of polyglycereol condensation, ＂ SYGlystar CRS-75 ＂, SakamotoSeiyaku Kogyo K.K. makes) add to by fraction (IV:45 in the middle of whole milk powder (22.4 parts), sugar (35.0 parts), cocoa butter (22.4 parts), the palm, 14.7 part), (HLB 8 for lecithin (0.8 part) and two monostearins, 0.9 part, ＂ Poem DS-100A ＂, Riken Vitamin K.K. makes) in the white chocolate formed.Mixture is melted fully, and be adjusted to 30-36 ℃.Add crystal seed seeding agent (3.6 parts, ＂ Bobstar ＂, the manufacturing of Fuji Oil Co., Ltd) to this chocolate, and mixture is beaten foaming according to embodiment 1 described same way as.Its proportion is 0.86 after measured.
Each product of embodiment 1-10, its proportion are lower than conventional chocolate and have lighter mouthfeel.Therefore, the product of embodiment 1-10 obviously is different from conventional chocolate.In addition, it can be produced without difficulty with simple equipment.
Table 1 has gathered the feature of used polyglyceryl fatty acid ester and the gas-incorporated chocolate that is obtained.
Table 1
| Embodiment number | Polyglyceryl fatty acid ester | The proportion of gas-incorporated chocolate | Chocolate mouthfeel | |
| The degree of polymerization | HLB | |||
| 1 | 2 | 8 | 0.75 | Well |
| 2 | 2 | 8 | 0.77 | Well |
| 3 | 2 | 8 | 0.83 | Well |
| 4 | 3 | 10 | 0.91 | Well |
| 5 | 3 | 10 | 0.9 | Well |
| 6 | 2 | 8 | 0.78 | Well |
| 7 | 2 | 9 | 0.93 | Well |
| 8 | 4 | 8 | 0.94 | Well |
| 9 | 2 | 8 | 0.9 | Well |
| 10 | 2 | 8 | 0.86 | Well |
The comparative example 1
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but do not use two monostearins.Its proportion is 1.08 after measured.
The comparative example 2
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use a monostearin (Kao company makes for 4,0.9 parts of HLB, ＂ Excell T-95 ＂) to replace two monostearins.Its proportion is 1.04 after measured.
The comparative example 3
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but (HLB 6.5 to use the mixture of two monostearins and two glycerol distearates, 0.9 part, ＂ Sunsoft Q-18B ＂, Taiyo Kagaku Kogyo K.K. makes) replacement two monostearins.Its proportion is 1.05 after measured.
The comparative example 4
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use triglycerin monostearate (Taiyo Kagaku Kogyo K.K. makes for 12,0.9 parts of HLB, ＂ Sunsoft A-121C ＂) to replace two monostearins.Its proportion is 1.04 after measured.
The comparative example 5
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use five monostearins (Taiyo Kagaku Kogyo K.K. makes for 13,0.9 parts of HLB, ＂ Sunsoft A-181E ＂) to replace two monostearins.Its proportion is 1.02 after measured.
The comparative example 6
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use ten monostearins (Taiyo Kagaku Kogyo K.K. makes for 12,0.9 parts of HLB, ＂ Sunsoft Q-18S ＂) to replace two monostearins.Its proportion is 1.12 after measured.
The comparative example 7
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use a glycerine monostearate lactate (Taiyo KagakuKogyo K.K. makes for 7.5,0.9 parts of HLB, ＂ Sunsoft No.661AS ＂) to replace two monostearins.Its proportion is 1.08 after measured.
The comparative example 8
Produce gas-incorporated chocolate according to embodiment 3 described same way as, but use acetylation one monostearin (Taiyo Kagaku KogyoK.K. makes for 2.5,0.9 parts of HLB, ＂ Sunsoft S-11 ＂) to replace two monostearins.Its proportion is 1.12 after measured.
Table 2 has gathered the feature of used polyglyceryl fatty acid ester and the gas-incorporated chocolate that is obtained.
Table 2
| Comparative example number | Polyglyceryl fatty acid ester | The proportion of gas-incorporated chocolate | Chocolate mouthfeel | |
| The degree of polymerization | HLB | |||
| 1 | - | - | 1.08 | Dense |
| 2 | 1 | 4 | 1.04 | Dense |
| 3 | 2 | 6.5 | 1.05 | Dense |
| 4 | 3 | 12 | 1.04 | Dense |
| 5 | 5 | 13 | 1.02 | Dense |
| 6 | 10 | 12 | 1.12 | Dense |
| 7 | 1 | 7.5 | 1.08 | Dense |
| 8 | 1 | 2.5 | 1.12 | Dense |
As mentioned above, gas-incorporated chocolate of the present invention can be produced by specific equipment, makes the chocolate flat taste mouthfeel that obtains.
Claims (9)
1, gas-incorporated chocolate, this chocolate chocolate raw material need be in harmonious proportion and contain in the polyglyceryl fatty acid ester of chocolate gross weight 0.2-5wt% and the lecithin of 0.1-3wt%, with the crystal seed seeding agent said chocolate raw material is carried out reconciliation process, chocolate total fat mass is 30-50wt%.
2, the gas-incorporated chocolate of claim 1 wherein mixes air in chocolate raw material.
3, the gas-incorporated chocolate of claim 1, wherein polyglyceryl fatty acid ester has the degree of polymerization of 2-4 glycerol molecule, and HLB is 8-10.
4, the gas-incorporated chocolate of claim 1 wherein also contains the ricinoleate ester or the sucrose fatty ester of polyglycereol condensation in the chocolate raw material.
5, the gas-incorporated chocolate of claim 1, wherein Qiao Keli fat constituent mainly is made up of cocoa butter and/or cocoa butter substitute.
6, the gas-incorporated chocolate of claim 1, its proportion are 0.5-1.0.
7, the production method of the described gas-incorporated chocolate of claim 1, comprise that the total fat mass with chocolate is adjusted to 30-50wt%, and chocolate raw material is carried out reconciliation process, stir chocolate raw material simultaneously with the crystal seed seeding agent, so that gas by admixture therein, makes proportion reach 0.5-1.0.
8, the method for claim 7 is wherein mixed air in chocolate raw material.
9, the method for claim 7 is wherein stirred chocolate raw material with vertical mixer.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP244305/1999 | 1999-08-31 | ||
| JP24430599A JP3663990B2 (en) | 1999-08-31 | 1999-08-31 | Aerated chocolate and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1321069A CN1321069A (en) | 2001-11-07 |
| CN1142715C true CN1142715C (en) | 2004-03-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB008018421A Expired - Fee Related CN1142715C (en) | 1999-08-31 | 2000-07-11 | Gas-incorporated chocolate and its production |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US6482464B1 (en) |
| EP (1) | EP1124433B1 (en) |
| JP (1) | JP3663990B2 (en) |
| CN (1) | CN1142715C (en) |
| DE (1) | DE60005783D1 (en) |
| ID (1) | ID27980A (en) |
| WO (1) | WO2001015544A1 (en) |
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| US5362508A (en) | 1989-09-20 | 1994-11-08 | Nabisco, Inc. | Process for preparing soft centers in food products |
| US5120566A (en) * | 1989-11-10 | 1992-06-09 | Fuji Oil Company, Limited | Process for producing water-containing chocolate |
| JP2749211B2 (en) * | 1990-12-10 | 1998-05-13 | 明治製菓株式会社 | Manufacturing method of chocolate with foamed oily cream |
| JPH05284911A (en) * | 1992-04-15 | 1993-11-02 | Fuji Oil Co Ltd | Food using chocolate |
| US6197356B1 (en) * | 1993-08-03 | 2001-03-06 | Immunopath Profile, Inc. | Process for preparing hypoallergenic foods |
| US5505982A (en) * | 1994-01-28 | 1996-04-09 | Fmc Corporation | Chocolate confection |
| JP3377012B2 (en) * | 1994-07-28 | 2003-02-17 | 不二製油株式会社 | Chocolate-based food and method for producing the same |
| EP0730826A1 (en) * | 1995-03-09 | 1996-09-11 | MAZZONI LB FOOD S.r.l. | A method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives, using incorporation of micronized gas bubbles |
| US6391356B1 (en) * | 1997-01-11 | 2002-05-21 | Mars, Incorporated | Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same |
| US6159526A (en) * | 1998-03-02 | 2000-12-12 | Fuji Oil Co., Ltd. | Method for manufacturing water-containing chocolates and chocolate compositions produced thereby |
-
1999
- 1999-08-31 JP JP24430599A patent/JP3663990B2/en not_active Expired - Fee Related
-
2000
- 2000-07-11 DE DE60005783T patent/DE60005783D1/en not_active Expired - Lifetime
- 2000-07-11 EP EP00944392A patent/EP1124433B1/en not_active Expired - Lifetime
- 2000-07-11 ID IDW20010806A patent/ID27980A/en unknown
- 2000-07-11 CN CNB008018421A patent/CN1142715C/en not_active Expired - Fee Related
- 2000-07-11 US US09/807,217 patent/US6482464B1/en not_active Expired - Fee Related
- 2000-07-11 WO PCT/JP2000/004619 patent/WO2001015544A1/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106998731A (en) * | 2014-12-19 | 2017-08-01 | 雀巢产品技术援助有限公司 | The fat based product of inflation and its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| EP1124433A1 (en) | 2001-08-22 |
| JP2001061413A (en) | 2001-03-13 |
| US6482464B1 (en) | 2002-11-19 |
| ID27980A (en) | 2001-05-03 |
| DE60005783D1 (en) | 2003-11-13 |
| JP3663990B2 (en) | 2005-06-22 |
| WO2001015544A1 (en) | 2001-03-08 |
| EP1124433B1 (en) | 2003-10-08 |
| CN1321069A (en) | 2001-11-07 |
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